It
is a beautiful fall day here in Arizona.
The sky is crystal clear and a color blue so pure and clear, it defies
description. The pyracanthas
(firethorns) are laden with orange berries, and it is 82 degrees. So it is not the ‘awesome autumn’ I remember
from my days in New England, but it is beautiful in a desert kind of way.
I
find myself longing for a piping hot bowl of butternut squash soup or a
bubbling apple pie – something warm on a cool fall day. Oh, wait a minute, not so cool here…guess I
will grill an Awesome Autumn pizza instead.
That way the house will stay cool, but my heart will be warmed by the
memories of fall in New England evoked as I savor each bite.
The
following is an excerpt from Pizza
Memoirs – all rights are reserved.
Awesome Autumn Pizza
Today is the first day of
fall and it is a toasty 102 degrees here in Tucson, AZ. I find myself missing
the sights, sounds and smells of fall in New England. As I sat outside in the
heat of the day, I closed my eyes and imagined I was sitting in front of one of
the fireplaces in our previous home in CT. I could feel the heat of the fire
(of course it was the sun), see the vibrant foliage and hear the crunching of
leaves as we buckled down to complete yard work in anticipation of winter. I
recalled the bounty of apples and squash, our visits to orchards on crisp fall
days and the comfort derived from enjoying a warm galette, bubbling over with
fragrant butternut squash, apples and cheese. The Awesome Autumn Pizza is my
snapshot of fall in New England.
1 tablespoon
|
Olive oil
|
4 tablespoons
|
Unsalted butter, divided
|
1 small
|
Butternut squash (about ¾
pound), peeled, seeded and cut into ½ inch dice*
|
|
Pinch kosher salt
|
|
Freshly ground black pepper
to taste
|
¼ cup
|
Water (more as needed to prevent
burning of squash)
|
|
Pinch freshly ground nutmeg
|
8 to 10
|
Whole fresh sage leaves,
plus additional for garnish
|
8 to 9 ounces
|
Prepared pizza dough at
room temperature
|
1 recipe
5 ounces
|
Caramelized onions
(page )
Stilton blue cheese or
other good blue cheese, divided
|
6
|
Whole chestnuts, roasted,
peeled and chopped – available in specialty stores
|
1 large
|
Baking apple such as
Cortland or Granny Smith, cored, halved
and cut into 1/8 inch slices
|
2 teaspoons
|
Fresh thyme leaves
|
|
Maple Syrup for drizzling,
dark amber grade A is preferred
|
1.
Heat 1 tablespoon
olive oil and 1 tablespoon of the butter in a medium sauté pan over medium-high
heat. Add squash, salt and pepper and stir to combine. Cook for 3 to 4 minutes
or until squash is completely coated with oil/butter mixture and slightly
softened. Add water to pan, cover and cook for 5 minutes longer or until
softened but not mushy. Using a slotted spoon, remove squash from pan and grate
fresh nutmeg over the pieces. Set aside to cool.
2.
Melt the
remaining 3 tablespoons of butter in a small skillet over medium heat. Add
whole fresh sage leaves and cook until butter begins to brown, stirring
occasionally. Be careful not to let the butter burn. Remove from heat and set
aside to cool.
3.
Roll, stretch and
shape dough into an unrefined 12 to 14” circular shape according to basic
directions. Brush dough with browned butter and top with sage leaves, tearing them
apart and distributing evenly over dough.
4.
Spread
caramelized onions out over entire crust, leaving about a ½ inch border. Top
with 2 ounces of the Stilton.
5.
Scatter butternut
squash over entire pizza and top evenly with chestnuts. Arrange apple slices
over all.
6.
Top with
remainder of the Stilton cheese and sprinkle with thyme leaves.
7.
Bake on a
preheated Pizza Grill or on a preheated pizza stone in a 500o F. degree
oven for 10 to 12 minutes, rotating pizza after 4 minutes to prevent sticking. Bake
until crust is firm and golden, top is bubbly and apples are softened.
8.
Remove pizza from
grill or oven and immediately drizzle with maple syrup if desired. Garnish with
fresh sage leaves; cut and serve.
Note: This makes a great
appetizer pizza if you stretch dough into a 14 inch long rectangular shape. After
baking, cut into small squares.